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1
Bring a small pot of water to a boil, add the onions and cook for two minutes.
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2
Drain the onions and run under cold water.
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3
Peel the onions and set aside.
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4
Cut the monkfish into slices about three-fourths of an inch thick.
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5
Pat them dry on a paper towel and lightly dust them on one side with the breadcrumbs.
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6
Select a heavy skillet large enough to hold the monkfish in a single layer.
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7
Place the bacon in the skillet and cook the bacon over medium heat, stirring it around, until it is crisp and golden brown.
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8
Remove the bacon from the skillet to a bowl, draining as much fat as possible back into the skillet.
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9
Heat the bacon fat over medium heat, add the pearl onions and toss them briefly in the bacon fat until they begin to turn golden.
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10
Remove them from the skillet and add them to the bowl with the cooked bacon.
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11
Then add the monkfish to the skillet crumb-side down and sear the fish on one side only over medium-high heat, until it is browned.
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12
Remove the fish from the skillet and set it aside on a platter, covered loosely with a sheet of foil or waxed paper.
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13
Place the red onion in the skillet and cook it over low heat until it is soft but not brown.
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14
Stir in the tarragon, wine and fish stock.
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15
Increase the heat and cook the sauce until it is reduced by half.
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16
Stir in the tomato paste and cook a few minutes longer, until the sauce has thickened to the consistency of heavy cream.
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17
Season to taste with salt and pepper.
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18
The recipe can be prepared to this point up to two hours in advance.
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19
It will then require only five minutes further cooking before serving.
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20
If you are preparing the recipe in advance, cover the pan and set it aside.
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21
Just before serving, reheat the sauce over medium heat and adjust the seasonings if necessary.
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22
You may want to add a tablespoon or two of additional wine to bring up the flavor.
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23
If desired, you can enrich the sauce by swirling in the soft butter.
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24
Add the bacon and pearl onions to the sauce, along with any juices in the bowl.
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25
Then carefully place the slices of monkfish in the skillet in a single layer, browned side up.
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26
Cook about five minutes, until the monkfish is just cooked through.
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27
Divide the monkfish slices among four warmed dinner plates.
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28
Carefully spoon some of the sauce with the pearl onions and bacon around, not over, the fish.
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29
Garnish each serving with a sprig of tarragon.
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30
Serve with noodles and mushrooms.
